Kipper fish cakes with watercress mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 300g potatocubed
- 2 spring onionsfinely chopped
- 2 tbsp choppped parsley
- 1 pack kipperfillets (about 200g), skin and bones removed, chopped into small pieces
- 1 eggbeaten
- 85g breadcrumb
- 3 tbsp mayonnaise
- 85g bag watercress
- 2 tsp caperchopped
- sunflower oilfor frying
- lemonwedges, to serve (optional)
Nutrition: per serving
- kcal708
- fat41g
- saturates7g
- carbs55g
- sugars3g
- fibre5g
- protein30g
- salt3.6g
Method
step 1
Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
step 2
Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.
step 3
Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)
